Lemon Chicken with Veggies

Makes 2-3 serves.

Equipment

• Cutting board
• Knife
• Baking tray
• Plastic container (for marinade)
• Alfoil

Ingredients

• ½ red onion
• ½ large zucchini
• 300 g baby potatoes
• 2 lemons
• 1 sprig fresh oregano
• 3cm piece of rosemary
• 80 ml white wine
• 1 teaspoon paprika
• 4 tbsp olive oil
• 3 skin on, bone in chicken thigh cutlets
• 6 cloves of garlic
• 1 tbsp honey
• 100 ml vegetable or chicken stock
• Salt and pepper (to taste)

Method

Spray baking tray with olive oil.

Zest the lemons into the plastic container.  After zesting, cut both in half.

Chop one of the lemon halves into chunks and put in the baking tray. 

Cut the onion into 1cm dice.  Put in the baking tray.

Cut the zucchini into chunks.  Put in the baking tray.

Halve the potatoes.  Put in the baking tray.

Chop or tear the herbs and add to the baking tray.

Drizzle over about 2 tablespoons olive oil. 

Add 80ml of white wine.

Add paprika.

Add salt and pepper.  Mix well.

Place the chicken on top.  Salt the chicken skin (thoroughly).  Spray oil on one side of the foil and cover the tray, oiled side down.

Into the plastic container with the lemon zest, juice the remaining three lemon halves. 

Crush the garlic and add.  Add 2 tablespoons of olive oil and 1 tablespoon of honey. Add 100ml of chicken stock.  Add salt and pepper and taste, adjusting if necessary. 

Note on foil:  Pat chicken dry, roast at 210 degrees for 20 minutes, add marinate and roast for another 25 minutes.